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½ cup orange juice
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¼ cup light soy sauce
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2 tablespoons buckwheat honey
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2 tablespoons hot sauce
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2 tablespoons brown sugar
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2 teaspoons chopped fresh ginger
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2 teaspoons chopped fresh garlic
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3 tablespoons all-purpose flour
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salt and ground black pepper to taste
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1 pinch Italian seasoning
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4 skinless, boneless chicken breast halves
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1 tablespoon extra-virgin olive oil, or as needed
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2 nectarines, sliced
Sticky Orange Chicken with Nectarines
This is a great summer recipe. I like to used cut peaches or nectarines over top of the chicken and rice.
Recipes · Meat and Poultry · Chicken · Chicken Breast
| Prep Time: 20 mins |
| Cook Time: 10 mins |
| Servings: 4 |
| Total Time: 30 mins |
| Yield: 4 chicken breast halves |
Ingredients
Ingredients List
Directions
Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
Plate the chicken and top with nectarine slices.
Cook's Note:
Feel free to substitute 2 tablespoons ground ginger for the fresh ginger.
Nutrition Facts (per serving)
Nutrition Facts
| 285 | Calories |
| 6g | Fat |
| 32g | Carbs |
| 26g | Protein |